Drying Agricultural Produce

Drying fruit, vegetables, meat and fish has many advantages. In terms of food security, it enables food to be stored for later in the year when fresh produce may be expensive or unavailable. Drying can also add value, creating a high value product that can meet a niche market demand or even be exported. But drying of agricultural produce is not without risks, and if not properly managed it can carry the danger of spreading food-borne illnesses. Good hygiene during the drying process is key. This resource pack examines good practice in the context of sun and solar drying, pre-drying treatments, methods for drying meat and fish, issues concerning drying for export markets, and drying of livestock fodder crops.

Technical information, pack usage details, resources and full scripts (PDF Format)

Using the sun’s rays 4’18”

The oldest method of drying has advantages and disadvantages

Investing in solar drying technology 5’20”

A hygienic, fast and cheap way to preserve and add value to produce

Before the drying process 4’52”

Low-cost ways to ensure hygiene and obtain longer shelf life

Drying and preserving meat 4’53”

How to get the most from your meat

Dried ginger for export 5’50”

Things to consider when supplying foreign markets

Dried spices for local sale 5’54”

Spice up your market with some good tips

A smallscale drying enterprise 4’41”

Hear from one smallscale enterprise that is learning the business fast

Feed and fodder for livestock 4’28”

How to keep your animals stocked up with fodder for hard times ahead